Starter Feeding Ratio
The ratio of retained starter to fresh flour and water (1:1:1, 1:5:5, 1:20:20) sets the inoculation percentage and therefore the lag before peak. A larger ratio dilutes accumulated acid and starting cell density, buying more hours to peak and producing a milder culture.
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The ratio of retained starter to fresh flour and water (1:1:1, 1:5:5, 1:20:20) sets the inoculation percentage and therefore the lag before peak. A larger ratio dilutes accumulated acid and starting cell density, buying more hours to peak and producing a milder culture.
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